Recipe

Fantastic Holiday Fruitcake Recipe

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Ingredients

8 large eggs .
5 lemons, zest of .
1/2 lb dried dates .
1 1/2 c rum .
2 tsps vanilla .
1/2 lb walnuts .
1/2 lb dried figs .
1/2 lb dried cherries .
1 lb dried apricots .
1/2 tsp ground cloves .
2 c triple sec (optional) or other orange-flavored liqueur (for basting) .
1 tsp salt .
1 lb flour .
1 lb brown sugar .
1 1/2 c triple sec or other orange-flavored liqueur .
1 lb dried cranberries .
1 tsp ground allspice .
1 1/2 c apple juice or apple cider .
1 lb raisins .
1/4 lb crystallized ginger .
2 c rum (for basting) (optional) .
1/2 lb almonds .
1/2 tsp ground nutmeg .
1/2 lb pecans .
4 oranges, zest of .
1/2 lb candied cherries .
1 lb butter .
1/2 lb dried blueberries .
2 tbsps lyle's golden syrup or dark corn syrup .
1 tsp ground cinnamon

Directions

Step #1 Toast the nuts, either on the stovetop In a large-ish skillet over medium-high heat or in the oven at 350F for about 8 mins.
Step #2 Cool the nuts.
Step #3 Coarsely chop all the dried fruits, crystallized ginger & nuts.
Step #4 Place them all In a large-ish mixing bowl.
Step #5 Add the orange & lemon zest & mix well.
Step #6 Pour the apple juice, rum & triple sec over the fruit.
Step #7 Mix well.
Step #8 Cover up & let sit for 8 hrs or more, stirring the mixture once or twice during that time.
Step #9 There should be very little liquid left at the bottom of the bowl after soaking.
Step #10 Adjust oven rack to the middle of the oven with another rack right under it.
Step #11 Preheat oven to 275°F Grease 8 small loaf pans or 4 large loaf pans.
Step #12 Cover up the bottoms & sides with parchment paper so that the paper overhangs just a bit.
Step #13 Lightly grease the parchment.
Step #14 In a large bowl of an electric mixer beat together the butter & brown sugar until light & fluffy.
Step #15 And golden syrup, then beat in the eggs one at a time.
Step #16 Mix in the flour, spices, vanilla & salt.
Step #17 Mix the fruit once more to ensure there is not a puddle of liquid at the bottom of the bow.
Step #18 Pour the batter over the fruit mixture & mix until well mixd.
Step #19 Fill each prepared pan with batter no more than 2/3 full.
Step #20 Take a clean 13x9 pan & fill it with very hot water.
Step #21 Place in the bottom rack of the oven.
Step #22 Put cake pans with batter on the middle rack.
Step #23 Bake at 275F for 40 mins.
Step #24 Switch pans around & from front to back.
Step #25 This ensures even baking.
Step #26 Bake for another 35 to 45 mins.
Step #27 The cakes are done when a toothpick inserted into the middle of one comes out clean.
Step #28 Be careful not to overbake.
Step #29 Take the cakes out of the oven & place on wire racks.
Step #30 If using, place the rum & triple sec to be used for baking in a clean spray bottle.
Step #31 While the cakes are still warm, spray each with the mixture until the top of the cakes look a bit moist.
Step #32 When the cakes have cooled, cover each in aluminum foil wrap.
Step #33 Each day for one week spritz the cakes with the liquor mixture until they are wet on top.
Step #34 You can also use a pastry brush dipped in the liquor mixture to brush the cakes if you prefer.
Step #35 Spritz the cakes every other day for another week.
Step #36 Keep spritzing until the liquor is used up.
Step #37 Let the cakes rest covered in aluminum foil wrap in a cool dry place for a few days or up to one week.
Step #38 The cakes should cure for at least 2 weeks, but preferably 3 to 4 weeks.
Step #39 Cut into slices & enjoy.
Step #40 This cake is great toasted with some cream cheese or mascarpone cheese on top.
Enjoy the Fantastic Holiday Fruitcake recipe

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Fantastic Holiday Fruitcake Recipe

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Fantastic Holiday Fruitcake Recipe

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